Ingredients
Scale
- 1 butternut squash (3 lbs.), peeled, seeded, and cubed
- 1 tablespoon extra virgin olive oil
- 1 tablespoon maple syrup
- 1/2 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 10 fresh sage leaves
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- Prep Squash: In a medium bowl, toss the butternut squash cubes with olive oil, maple syrup, cinnamon, paprika, salt, and cayenne pepper.
- Roast Squash: Spread the seasoned squash in a single layer on the prepared baking sheet. Roast for 20-25 minutes, or until tender and golden brown, stirring halfway through.
- Fry Sage: While the squash roasts, heat 2 teaspoons olive oil in a skillet over medium heat. Add sage leaves and cook until crispy, about 1-2 minutes per side. Drain on paper towels.
- Serve: Serve the roasted butternut squash topped with crispy sage leaves.
Prep Time: 15 minutes | Cook Time: 20-25 minutes | Total Time: 35-40 minutes